Time for a Taste of Something New - Penzeys Spices

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Pure Extracts Penzeys sells only pure extracts; no additives are used. only the finest vanilla beans, oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical, easy and nice for quickly adding flavor to baked goods, sauces and frosting. To make a simple syrup to glaze cakes, breads and muffins: boil 1 ⁄2 cup water, 1 ⁄4 cup sugar and 1 tsp. of PurE VANIllA, orANGE, AlmoNd or lEmoN EXTrAcT for 2 minutes, then let cool. brush on finished bakery as a glaze, or use between cake layers before frosting. Pure Almond Extract 38% alcohol. Pure, strong, fragrant almond flavor. Use in small amounts (usually ¹/2 tsp. per batch) to flavor cookies, bars, bread and crackers or add a drop to sweeten waffles. Also traditional for Middle Eastern meat stews, Indian sweet rice pudding and mild curry. Excellent with fruit for pie or muffins. 4 fluid ounce bottle #93158 $ 7.35 8 fluid ounce bottle #93187 $ 13.39 16 fluid ounce bottle #93116 $ 24.19 22 penzeys spices | Harvest Pure Lemon Extract 61% alcohol. Pure, true lemon flavor, perfect for baked goodies, especially cheesecakes, where it is often used with lemon zest. Add a dash to fish, pork and poultry marinades. Also nice in sherbet, added to fresh fruit, for glazes and frostings, and great for candy-making. Use with Vanilla Extract for a delicious 1-2 punch. 4 fluid ounce bottle #93253 $ 7.35 8 fluid ounce bottle #93282 $ 13.39 16 fluid ounce bottle #93211 $24.19 Pure Orange Extract 61% alcohol. Pure, sweet, rich orange flavor. Often used in conjunction with orange zest for many baking recipes. Nice for glazes and frostings, marinades for fish or pork and excellent for adding a light touch to heavy desserts such as chocolate cake. It is a nice citrus touch to fresh fruit dishes and is great for candy-making. 4 fluid ounce bottle #93358 $ 7.35 8 fluid ounce bottle #93387 $ 13.39 16 fluid ounce bottle #93316 $ 24.19 VANILLA EXTRACT ON PAGE 50. Garlic It is very easy to use granulated garlic, just sprinkle on meat, fish, poultry, or vegetables. Use about ¹/2 tsp. per lb. To rehydrate: use ¹/2 tsp. granulated garlic in 1 tsp. water to equal 2 fresh cloves of garlic. For minced garlic, use ¹/4 tsp. in 1 tsp. water to equal 1 fresh clove of garlic. Rehydrate garlic before adding to tart foods like tomatoes (their acidic nature will stop the garlic from developing to its full strength). Granulated Garlic Powder 1⁄4 cup jar (net 1.3 oz.) #44439 $ 2.69 1⁄2 cup glass jar (net 2.9 oz.) #44455 $ 4.35 4 oz. bag #44442 $ 3.29 8 oz. bag #44484 $ 5.59 1 lb. bag #44413 $ 10.20 Minced Garlic 1⁄4 cup jar (net 1.2 oz.) #44534 $ 2.79 1⁄2 cup glass jar (net 2.6 oz.) #44550 $ 4.55 4 oz. bag #44547 $ 3.55 8 oz. bag #44589 $ 6.09 1 lb. bag #44518 $ 11.20 Garlic Salt Kids really seem to like garlic salt—try it on half a toasted buttered bagel, or sprinkled over pasta, they might eat it and like it too. Shake on garlic bread, salads, subs, pasta, and French fries. Also good on chicken, hamburgers, and baked potatoes. To make plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3 TB. regular table salt. Hand-mixed from: coarse flake salt, granulated garlic, and minced parsley. 1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.09 1⁄ 2 cup glass jar (net 3.3 oz.) #21858 $ 4.99 4 oz. bag #21845 $ 3.49 8 oz. bag #21887 $ 5.95 1 lb. bag #21816 $ 10.80 Greek Seasoning A traditional blend of lemon, garlic and oregano. To make GREEK SALAD DRESSING: Mix 2 TB. seasoning with 2 TB. water, let stand 5 min. Add ¹/4 cup olive oil, ¹/4 cup salad oil, ¹/3 cup red wine vinegar (or ¹/4 cup balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if desired. Use to dress vegetable salads, tomatoes and red onion with feta cheese and olives, chicken and pasta salads, or a plain lettuce salad. For gyros, mix 1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil and 1 TB. lemon juice. Combine with 1 lb. cubed lamb (traditional), pork or chicken, refrigerate 2 hours. Broil until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB. cucumber for gyro sauce. Great on grilled, baked or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed from: coarse salt, Turkish oregano, garlic, lemon, black pepper, marjoram. 1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.15 1⁄ 2 cup glass jar (net 2.3 oz.) #21953 $ 5.15 4 oz. bag #21940 $ 4.89 8 oz. bag #21982 $ 8.69 1 lb. bag #21911 $ 16.30 Gumbo File Pure powdered sassafras leaves. Because they thicken, as well as flavor traditional seafood soups and stews, the name is synonymous with gumbo. Add towards the end of cooking. Use about ¹/2 tsp. per quart. 1⁄4 cup jar (net .8 oz.) #31130 $ 2.55 1⁄ 2 cup glass jar (net 1.7 oz.) #31156 $ 4.09 4 oz. bag #31143 $ 4.45 8 oz. bag #31185 $ 7.89 1 lb. bag #31114 $ 14.80
Herbes de Provence Herbes de Provence combines sweet French herbs and flowery lavender with Italian herbs and fennel. Excellent for roasting chicken or Cornish hens, beef or pork tenderloin, rub on ¹/2 -1 tsp. per pound. Hand-mixed from: Rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram. 1⁄4 cup jar (net .4 oz.) #13338 $ 2.39 1⁄ 2 cup glass jar (net .8 oz.) #13354 $ 4.85 1 oz. bag #13367 $ 4.75 4 oz. bag #13341 $ 11.29 8 oz. bag #13383 $ 21.45 Horseradish Dip One of our favorite sandwich spreads, particularly for roast beef and turkey sandwiches on crusty rolls. Makes a nice tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend with ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of vinegar. Hand-mixed from: ground horseradish, salt, dextrose, onion powder, lemon peel, dill weed, black pepper, chives. 1⁄4 cup jar (net .8 oz.) #22039 $ 3.25 1⁄ 2 cup glass jar (net 2.0 oz.) #22055 $5.35 4 oz. bag #22042 $ 5.99 8 oz. bag #22084 $ 10.85 1 lb. bag #22013 $ 20.60 Horseradish Powder Mix 1¹/2 parts water with 1 part horseradish. Serve with prime rib, roast beef, baked potatoes. Mix into tomato sauce with lemon for seafood cocktail sauce. 1⁄4 cup jar (net .7 oz.) #44934 $ 2.59 1⁄ 2 cup glass jar (net 2.0 oz.) #44950 $ 4.19 4 oz. bag #44947 $ 4.15 8 oz. bag #44989 $ 7.29 1 lb. bag #44918 $ 13.60 Italian Herb Mix One of the best flavor combinations around. All the sweet, flavorful herbs used in Italy—perfect for pizza and spaghetti sauce. Try Italian Herb on oven roasted potatoes—crumble on 1 tsp. Italian Herb per pound with a bit of olive oil, garlic, and salt. Roast at 350° for an hour, tossing every 15 min. Italian salad dressing: mix 2 tsp. with ¹/3 cup vinegar and ¹/2 - 2/3 cup oil. Add garlic, pepper, salt, and sugar to taste. Hand-mixed from: oregano, basil, marjoram, thyme, rosemary. 1⁄4 cup jar (net .3 oz.) #13433 $ 1.95 1⁄ 2 cup glass jar (net .7 oz.) #13459 $ 3.99 1 oz. bag #13462 $ 3.39 4 oz. bag #13446 $ 7.89 8 oz. bag #13488 $ 14.69 Italian Sausage Seasoning Spicy, not hot. Great for meatball sandwiches. For Hot Italians: add ¹/4 - ¹/2 tsp. crushed red pepper and 1 tsp. red wine vinegar per lb. Hand-mixed from: salt, cracked/ ground fennel, black pepper, sugar. 1⁄4 cup jar (net 1.6 oz.) #28231 $ 2.95 1⁄ 2 cup glass jar (net 3.7 oz.) #28257 $ 4.69 4 oz. bag #28244 $ 2.95 8 oz. bag #28286 $ 4.69 1 lb. bag #28215 $ 8.30 Ginger Ginger is one of the most widely used spices in the world. In America, ginger has been used mainly in baking; it is a must for the holidays—from gingerbread to pumpkin pie to fruit cakes, and it is also increasingly used to flavor a variety of other dishes. Ginger is essential for Asian and Indian dishes where it is used in many ways—from Indian curries, to Japanese marinades, to chinese stir-fry. A pinch of ginger is a nice boost to the flavor of salt-free dishes, and also a flavorful addition to chicken soup, sauteed vegetables, and roast chicken or pork. For flavorful grilled steak, rub ginger, garlic and black or white pepper on meat, marinate a few hours before cooking. Crystallized Ginger They don’t call it candied ginger for nothing–many of our customers buy it just to eat it piece by piece, because it is just that good. Tender Australian ginger, peeled and cut into ¹/4" dices, then preserved using the oldfashioned sugar cure method, which gives a spicy sweet flavor to the ginger. Virtually fiber-free, crystallized ginger is perfect for baking and candymaking. Because the ginger retains its warmth and bite, even with the sugar coating, it is excellent for teriyaki, tuna or chicken salad, plus sweet and sour marinades. 1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 3.59 1⁄ 2 cup glass jar (net 3.1 oz.) #58856 $ 6.15 4 oz. bag #58843 $ 5.45 8 oz. bag #58885 $ 9.85 1 lb. bag #58814 $ 18.70 Sliced China Ginger Root Dried sliced ginger root pieces stay fresh and flavorful indefinitely, so they will be ready when you are. Add a slice to stock for chicken soup, Indian curries and Asian dishes. The flavor is strong and vibrant - if a full slice is too much, smaller pieces can be broken off by hand. 4 oz. bag #54645 $ 3.39 8 oz. bag #54687 $ 5.75 1 lb. bag #54616 $ 10.50 See www.penzeys.com for this recipe. Powdered China Ginger China ginger is the finest in the world. It is virtually fiber-free, yielding a buttery-soft powder when ground, and is much better than the woody fresh ginger found in many supermarkets (stays fresh longer, too). Chinese ginger has a strong, true flavor with lemony overtones, making it perfect for all baking recipes–especially gingersnaps, gingerbread, molasses cookies, coffee cakes, fruit breads, pies, and muffins. 1⁄ 4 cup jar (net .9 oz.) #44639 $ 2.65 1⁄ 2 cup glass jar (net 1.9 oz.) #44655 $ 4.25 4 oz. bag #44642 $ 4.45 8 oz. bag #44684 $ 7.89 1 lb. bag #44613 $ 14.80 Gingersnaps Cookies Cracked China Ginger Cracked ginger is traditionally used for pickling and canning recipes, but is most popular now for marinades, sauces and stock making. Add 1 tsp. to chicken stock or make flavorful Japanese-style marinade with 1 tsp. cracked ginger, 2 fresh garlic cloves (smashed), ¹/2 cup soy sauce and ¹/4 cup chopped pineapple. Add ¹/4 tsp. white pepper if desired. Use to marinate 1 lb. shrimp or cubed chicken or pork for stir-fry with mixed vegetables. 1⁄ 4 cup jar (net .9 oz.) #44734 $ 2.55 1⁄ 2 cup glass jar (net 1.7 oz.) #44750 $ 4.09 4 oz. bag #44747 $ 4.45 8 oz. bag #44789 $ 7.89 1 lb. bag #44718 $ 14.80 See SPICE INDEX on page 61 1-800-741-7787 | www.penzeys.com 23
Page 1 and 2: DREAM THE FUTURE -CREATE THE FUTURE
Page 3 and 4: Arizona Dreaming - Harvest 2020 The
Page 5 and 6: How mucH sHould I buy? A good rule
Page 7 and 8: The Neff family gets in the team sp
Page 9 and 10: Barbara Hill When our sons and gran
Page 11 and 12: Crushed Red Peppers Medium Hot Crus
Page 13 and 14: Celery Flakes Celery flakes are nic
Page 15 and 16: Dot Spiegel enjoys baking favorite
Page 17 and 18: My garden inspires me. There is not
Page 19 and 20: 4 / S Special Seasoned Sea Salt Pro
Page 21: Vindaloo Seasoning This hot and spi
Page 25 and 26: Mustard When making mustard, use st
Page 27 and 28: Black Peppercorns If there is only
Page 29 and 30: The ONLY peppermills worthy of the
Page 31 and 32: George happily cooks a family dinne
Page 33 and 34: CuStomER # (from back of catalog):
Page 35 and 36: Shan shares the love of cooking in
Page 37 and 38: Calling all Cooks! We need your hel
Page 39 and 40: Arizona Pork Tenderloin & Rice Nice
Page 41 and 42: Raspberry Enlightenment Our Creativ
Page 43 and 44: See SPICE INDEX on page 61 Quick La
Page 45 and 46: Annette Wagner “My love of good f
Page 47 and 48: Taco Seasonings Taco Seasoning Very
Page 49 and 50: Jacob gets an early lesson in carou
Page 51 and 52: Black Walnut Chocolate Chip Cookies
Page 53 and 54: Beatrice Minnis It’s all about co
Page 55 and 56: SALAD LOVER’S GIFT BOX #85641 $20
Page 57 and 58: See SPICE INDEX on page 61 SALT FRE
Page 59 and 60: See SPICE INDEX on page 61 THE WEDD
Page 61 and 62: A Adobo Seasoning . . . . . . . 5 A
Page 63 and 64: Arizona Dreaming Tilapia Fresh tila

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